Our Easy Smoked Turkey Recipe for Your Grill

We believe that "Barbecue is the Mystical Communion of Fire, Smoke and Meat"...

With this in mind, let's start with the "Cookin' Cousin's" ...

1. Great Meat
2. Great Spices
3. Great Tools (grill, tongs, thermometers, etc...)
4. Heat Control
5. Timing
6. Smoke

Patience Low and slow is the real secret to a great smoked barbecue turkey recipe. We're talking temperatures of 230-250°F/110-121°C for an extended cooking period. This is not the fastest method, but the "bestest"! You'll need a bucket of this virtue when smoking turkey on the grill. Figure about 2.5-3.0+ hours.

Charcoal barbecue grill Our smoked turkey recipe is written for the cart type (rectangular) or "kettle" style grill. A covered grill is necessary to attain an even distribution of heat, smoke and moisture.

Gas barbecue grill A gas grill, with at least two burners, is preferable for indirect cooking (you will use only one).

Meat Buy the latest dated turkey (frozen or fresh) you can find. Get one of the smaller birds, like 10-14lbs/4.5-6.4kg as you can expect 6-8 hours cooking time. Bigger bird = more cooking time. See our "6 Secrets to Smoking Meat" page for more on buying a turkey.

Spices Although this smoked turkey recipe doesn't call for spices, sometimes we use a rub when smoking a turkey. We've learned to use the best, freshest spices available. There is a huge difference between the better quality fresh stuff and the old, been-in-the-cupboard-way-to-long, "buck-a-bottle" spices (one important difference between a "tenderfoot", and top competitors).

You can review our rub secrets in detail at our "Dry Rub Secrets" page to enhance our smoked turkey recipe to make it "yours"!.

Hardwood chunks/chips Use only hardwood like hickory, oak, mesquite, cherry, apple, etc. or a combination, to your taste. Buy the best brand you can, as they will need to be replenished less often (denser!). Have at least 10lbs/4.5kg on hand.

Aluminum disposable pan For either type grill, you'll place it under the cooking rack, below the turkey, to control the inevitable flare-ups. Add about an inch of water to assist in keeping the bird moist, and you'll have gravy makin's!

Smoker box, or pouch Some gas barbecue grills have a smoker box for the wood chips. If yours doesn't, just make a pouch from heavy-duty aluminum foil. Put a good sized handful of pre-soaked (in water for about 20-30 minutes) chips on the foil, fold into a flat pouch shape and poke a few holes in the top, to release the smoke.

Oven/Grill thermometer This tool is the only way you will really know what's going on inside the grill. Barbecue turkey is never good "almost done"!

Instant Read probe-type thermometer This is fowl! Be safe and ensure the meat has reached the ideal temperature of 170°F/77°C when inserted in the breast, and 180°F/82°C when inserted in the thick part of the thigh.

Tongs/Spatula or Oven Mitts You need a darn good pair of tongs/spatula to handle those birds. Long and strong is the secret. Oven mitts are ideal!

Chimney Starter For the charcoal grill folks this is the best way to start, and maintain, the coals. If you've never used one of these ingenious tools, you're going to love the experience!

NOTE: Turkey should be always kept in the refrigerator (below 40°F/4.4°C) before preparation. If frozen, ensure turkey is completely thawed (in the refrigerator) before placing on the grill.

• Take the thawed turkey from the refrigerator and remove the neck and giblets. Clean and rinse thoroughly, especially the cavity. Pat dry with paper towels.

• If you use a rub, apply generously under the skin and in the cavity. For the maximum effect we like to do this at least a couple of hours, and preferably 1-3 days, before cooking. Our smoked turkey recipe doesn't require a rub, but it is fun! Remember to keep the turkey in the refrigerator until you are ready to put it on the fire.

Do not stuff the bird! No smoked turkey recipe should ever include stuffing the bird. It takes too long for the stuffing to reach the 165°F/74°C required to pass the "Danger Zone" of 40-140°F/4.4-60°C (bacteria heaven!).

• On a gas grill, fire-up all burners and get the temperature to hold at 230-250°F/110-121°C. We have found it imperative to use a good oven thermometer, placed on the meat side of the cooking grill, to ensure that the cooking temperature is true. Note that the grill's lid thermometer will indicate a higher temperature, and that number should be used only as a reference.

• Shut down all but one burner. You need only one burner for for this smoked turkey recipe.

• Now place the pre-soaked chips in the smoker box, or the prepared smoker pouch, over the hot burner.

• Close the grill and let the smoke get started. This will be the last time, during the cooking cycle, you will have anything to do with the smoke. Too much smoke makes the meat bitter tasting, and smoking is actually done in the first couple of hours.

NOTE: No smoked turkey recipe should ever include petrol products! Please, do not use charcoal lighter fluid as it can taint the meat. There are several good "fire-starters" on the market that will not make the meat taste nasty, or impart potentially dangerous chemicals to the food. The chimney starters are the greatest.

• On a charcoal grill, Fire-up the charcoal...we like the chimney charcoal starter because it's the quickest and easiest way to start the coals. When smoking turkey on the grill, you'll need to replenish the coals occasionally to maintain the ideal temperature of around 230-250°F/110-121°C. We have found it imperative to use a good oven thermometer, placed near the meat, to ensure that the cooking temperature is true.

• Start with about 40 briquettes for a smaller grill, 50 for a medium sized grill, and about 60 for a big grill. Let them get a to white/gray color, and they will be ready for cooking. You will need to add more unlit coals (6-8, depending on cooker size), about every 45 minutes to an hour, to maintain the heat at 230-250°F/110-121°C. Watch the temperature, and anticipate adding with about a 15-minute lead.

• Place an equal number of briquettes on each side of the charcoal grate, or grill pan. Leave an empty space in the center for the drip pan. When the temperature is correct, place a drip pan between the charcoals. Add water to the pan to a level of about 1/2".

• You can control the temperature with the bottom/side vents on your grill. Open the vent for more oxygen (heat). Adjust the top vent to half open, and leave it alone.

• Put a couple of handfuls of chips/chunks of hardwood (pre-soaked in water for about an hour) on the coals.

• Now, close the grill and let the smoke get started. This will be the last time, during the cooking cycle, you will have anything to do with the smoke. Too much smoke makes the meat bitter tasting, and smoking is actually done in the first couple of hours.

NOTE: Always use tongs/spatulas/oven mitts! Never use the forked, sharp, pokey thing that seems to come with all backyard barbecue tool sets. It will pierce the meat and allow the juices to run out.

Spray the grill with cooking oil to prevent the turkey from sticking, or...

When the temperature has reached 230-250°F/110-121°C...

• Wet a piece of paper towel with cooking oil, pick it up with tongs and wipe the cooking grill (where the turkey will rest) with the oil.

• Place the turkey (breast side up) on the cooking grill, centered over the drip pan on a charcoal grill. Place it on the opposite side of the hot burner, over the drip pan, on a gas grill. Close the lid and...

• Resist peeking! You're loosing precious heat and smoke. Open the lid and quickly check the temperature and bird. You can loose 15-20 minutes of cooking time if you tarry!

• You have time! If you have judiciously maintained the cooking temperature, you can leave your station several times before the bird is done. For our smoked turkey recipe, think 20-30 minutes a pound to completion.

• Using your instant read probe-type thermometer, check the turkey at the inner thigh, looking for 180°F/82°C and check the breast for a temperature of 170°F/77°C. Ensure the thermometer does not touch a bone.

• When done, remove turkey to a pan/platter to "rest" for 15-20 minutes before carving. This is an important step to ensure the juices return to the meat.

With this smoked turkey recipe, the smell alone will drive them nuts. Add your wonderful side dishes, say your prayer, and brace up for the accolades!

Lets eat!

Got a charcoal, gas or electric smoker? Fantastic! Our smoked turkey recipe is the easiest way to establish your fame with one of these ingenious cookers.

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